Elaboration

Leave the chickpeas to soak overnight to tenderize them. The next day, we separate them into two halves. We boil the first half of chickpeas with a pinch of salt. Then we drain and let them cool. We keep the other half hydrated.

Wash the spinach and chop it roughly with the chickpeas (both the cooked and the hydrated ones). We mix everything with diced red pepper, grains of cooked corn, black pepper and cayenne.

Mash all the ingredients and add salt. At this point, we can shape it for a burger. Before frying, we recommend freezing the burger for one day so it’s well compacted.

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